Sweet potato and tomato curry with a subtle lemon note

Ingredients for 4 servings:

• 200 g lentils, red
• 500 g sweet potatoes
• 200 g tomatoes
• 1 large bell pepper(s), red
• 1 vegetable onion(s)
• 4 garlic cloves
• 20 g ginger root
• 1 chili pepper(s), fresh
• 1 tbsp, heaped curry powder
• 1 tbsp turmeric
• 1 tsp coriander
• 1 tsp garam masala
• 2 tbsp tomato paste
• 1 can of coconut milk, approx. 400 ml
• 250 ml vegetable stock
• 4 tbsp olive oil
• ½ lemon(s), juice
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Soak the red lentils in water for 2 hours. Grate the ginger into a bowl. Crush the garlic, add 1 tablespoon of oil, and mix. Finely chop the chili pepper. Place it in another bowl along with the spices, except for salt and pepper. Cut the sweet potatoes into approximately 2 cm cubes. Dice the tomatoes and bell pepper. Finely dice the onion. Heat 3 tablespoons of oil in a saucepan and lightly fry the spices. Then add the onion. When translucent, add the ginger-garlic paste and tomato paste. Roast briefly, then add the potatoes, vegetables, and drained lentils. Sauté for 5 minutes, stirring. Add the coconut milk and vegetable stock. Season with salt and pepper, and simmer for 30 minutes. Finally, add the lemon juice and season to taste. Serve with rice.